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Coconut Macaroons


  • 14 oz sweetened shredded Coconuts

  • 14 oz sweetened Condensed milk

  • 1 teaspoon pure vanilla extract

  • 2 large egg whites at room temperature

  • 0.25 teaspoon Kosher Salt


  • 1.

    Preheat the oven to 325 degrees F.

  • 2.

    Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

  • 3.

    Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

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3 comments • 2 ratings
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Posted by NB2Report
Very nice! These are so simply to make. I baked them in 140C fan forced oven for 25 minutes and they were golden and beautiful.
Posted by Report
I found oven was to hot in the early stage of cooking
Posted by Report
14oz = 392g for those of us in Australia and the UK. Mind you, our cans of condensed milk are 400g. There's 8 grams unaccounted for (whistles whilst walking suspiciously away, looks around, then wipes mouth with tissue to hide evidence)